Rose Water and Almond Madeleines

By MJH

Ingredients

• 1 1/2 tablespoons melted butter, to grease the pans
• 3 large eggs {preferably organic}, at room temperature
• 2/3 c. sugar
• 2 teaspoons rose water
• 1/4 teaspoon almond extract
• 1/4 pound {1 stick} unsalted butter, melted and cooled
• 1 c. all-purpose flour
• 1/4 c. cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• Confectioners’ sugar {optional}

Details

Adapted from fleurdeselsf.com

Preparation

Step 1

Preheat oven to 375°F.
Using a pastry brush, brush melted butter in madeleine pan and dust with flour.

In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs, sugar, rose water and almond extract on medium speed for 3 minutes, or until light yellow and fluffy.
Add the butter and mix.
Sift together the flour, cornstarch, baking powder, and salt, and stir into batter with a rubber spatula.

With a soup spoon, drop the batter into the pans, filling each shell almost full.
Bake the madeleines for 10 to 12 minutes, until they spring back when pressed.
Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool.
Dust with confectioners’ sugar, if desired.